Peru: Food!

Peru is famous throughout South America for its food. As a major fishing nation, fish is abundant, and prepared with imagination.

The primary ingredients found in nearly every Peruvian dish are rice, potatoes, chicken, pork, lamb, and fish. Most of these meals include one of the different kinds of "aji", or Peruvian hot pepper, which mainly are: yellow aji pepper, red aji pepper, red rocoto pepper.
Chicken, pork and lamb were introduced to Peru 500 years ago, when Spaniards came to America. Other ingredients, like potatoes, were already being grow in the Peruvian Andes and were taken by the Spaniards back to Europe.

Today more than 200 varieties of potato can be found in the Lake Titicaca area. They range in color from purple to blue, from yellow to brown. Sizes and textures vary as well. Some are smalls as nuts; others can be as large as oranges.  They may soon be grown in space to feed astronauts!

Following are some of the dishes and foods that can be found in Peru:
Pescado y Mariscos (Fish and Seafood) – Anything with fish is a great bet. Ceviche is the most famous. Peruvians "cook" fine white cod in lemon juice, serve it chunky with onions and spices. In the mountains, you can find "trucha," the local fresh Andean trout, generally farm raised; Comida Criolla – This is the term for the traditional Peruvian dishes. Aji de gallina (spicy chicken stew), lomo saltado (stir-fry beef), chupe (fish stew) anticuchos (marinated beef heart). Vegetables play a major role in these dishes.

Aji de gallina

Chifa – This is the term for Chinese restaurants in Peru. From very elegant to simple, all seem to serve excellent food in and around Lima. Peruvians love to celebrate events at the Chifas;

Inca Kola – The color of this soft drink is bright yellow and it smells like bubble gum;

Adobo de cerdo: Pork sauce, served with white rice;

Arroz con Pollo: Boiled chicken seasoned with a green sauce. Served with rice (rice usually cooked with albahaca);

Anticuchos: marinated grilled beef heart;

Carapulca: It is made from dried and diced potatoes with pork, steak and rice;

CauCau: Consists of tripe and diced potatoes;

Ceviche: Fish or mixed shrimp with lemon. The seafood is cut into small pieces and then mixed with lemon juice and left to sit for 1hr. Next, it is mixed with onions, celery, cilantro, salt and black pepper. The dish is served cold.